Sticky buns

Steps

1. In a bowl in the microwave heat the almond milk and vegan butter until warm and melted in 30 second increments.
2. Let cool to 43C, or roughly the temperature of bath water.
3. Sprinkle on yeast. Let activate for 10 minutes (it should be bubbly), then add sugar and the salt and stir.
4. Next add in flour ½ cup at a time, stirring as you go. When the dough is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go.
5. Rinse your mixing bowl out, coat it with oil and add dough back in. Roll to coat all sides. Cover with a tea towel and set in a warm place to rise for about 1 hour, or until doubled in size.
6. While dough is rising, prepare glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an baking dish. Top with pecans and set aside.
7. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with brown sugar and cinnamon.
8. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5 - 2 inch sections.
9. Position cut pieces in the baking dish with glaze.
10. Cover with a tea towel and set on top of the oven to let it briefly rise again while you preheat oven to 180°C.
11. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown.